Description
This recipe results in a savory and flavorful cod and anchovy bake, perfect for a weeknight meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 4 (6 ounce) cod fillets
- 8 anchovy fillets, drained and chopped
- 1/4 cup breadcrumbs
- 2 tablespoons grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in diced tomatoes, parsley, basil, oregano, and red pepper flakes (if using). Bring to a simmer and cook for 5-7 minutes, allowing flavors to meld.
- Season cod fillets with salt and pepper. Place cod in the prepared baking dish.
- Spoon the tomato mixture over the cod fillets.
- Scatter the chopped anchovies over the tomato mixture.
- In a small bowl, combine breadcrumbs and Parmesan cheese. Sprinkle evenly over the cod and anchovy.
- Bake for 15-20 minutes, or until the cod is opaque and flakes easily with a fork.
- Serve hot.
Notes
- For a richer flavor, use fire-roasted diced tomatoes.
- If you prefer a milder anchovy flavor, rinse the anchovy fillets before chopping.
- Serve with a side of steamed vegetables or a simple green salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 320
- Sugar: 8g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg